Step by step recipe:

1. 3 min.

   Beat the eggs

   Break 6 eggs, salt and pepper, then beat for 1 minute.
   
   Set aside.
2. 5 min.

   Prepare the filling

   Peel 1 spring onion (scallion) and chop finely.
   
   Set aside.
3. 7 min.
   Peel (if necessary) 350 g mushrooms and cut into small pieces.
   
   Set aside.
4. 20 min.
   Prepare 4 purples artichokes and cut into small pieces.
   
   Set aside.
5. 2 min.
   Pour 4 tablespoons olive oil into a large frying pan on medium heat. When really hot, add the chopped onion.
   
   Salt and pepper, then cook for 1 minute without colouring.
6. 6 min.
   Add the mushrooms and fry until lightly browned.
   
   Towards the end of cooking, add the artichokes.
   
   Transfer the filling onto a plate.
7. 4 min.

   Cook the omelette

   Wipe the pan out quickly, pour in 3 tablespoons olive oil and put back on medium heat.
   
   When the oil is hot, pour in the beaten eggs.
   
   Use a wooden spatula or soft spatula to draw the egg from the edge of the omelette towards the centre.
8. 5 min.
   When the omelette is about half cooked, tip the filling on top, turn down the heat, cover and leave to cook for 5 minutes.
9. 2 min.
   To finish, allow the omelette to break up naturally as you fold the edges over towards the centre.
   
   Serve right away.